Hot take: I thought I knew how to make a good pizza crust until I went to Naples

I was in Naples last month and ate at a tiny place called Pizzeria da Michele. Their crust was so light and airy, not like the dense stuff I've been making for years. The key was they used a specific type of flour, Caputo '00', and let the dough cold ferment for over 48 hours. I always thought a longer rise at room temp was fine, but the flavor from that slow cold ferment is totally different. I tried it at home with the same flour and timing, and the difference is huge. Has anyone else switched to a long cold ferment and noticed a big change in their dough?

3 comments

3 Comments

jamieb808d ago

Oh man, that cold ferment is a total game changer, right? I read a whole article about how the slow yeast activity in the fridge makes those complex flavors. It's not just about air bubbles, it's like the dough actually develops a deeper taste. I tried a 72-hour ferment once and it was almost too good, I ate the whole pizza myself. That Caputo flour is the real deal too, it makes such a difference.

margaretramirez8d agoMost Upvoted

Wait, you're making me remember my friend's pizza disaster. He got so into cold ferment that he left his dough in the fridge for five days, convinced it would be amazing. The smell when he opened the container was unreal, like sour beer and feet. It baked into this weird, gray, tough flatbread that even his dog wouldn't eat. He learned the hard way that more time isn't always better. What's the longest ferment you've done that actually worked out?

umar498d ago

Seriously, that five-day ferment story is a great warning. I read this interview with a baker who said the sweet spot is usually 24 to 72 hours in a home fridge, because after that the yeast starts to die off and the bad bacteria takes over (hence the feet smell, yuck). He said it's not just time, but the temperature has to be really steady. My best was a 48-hour ferment with that same Caputo flour, and the crust had this nutty, almost sweet flavor that regular dough just doesn't get.